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Glen Oak Chicken Croquettes

Glen Oak Chicken Croquettes

Since she pioneered tasting menus in this country in 2004, renowned chef Margot Janse has continued to challenge the tastebuds of diners at The Tasting Room at Le Quartier Français in Franschhoek. Try her Glen Oak Chicken Croquettes, Amasi Pap and Wild Greens…

Glen Oak Chicken Croquettes

Renowned chef Margot Janse challenges the tastebuds at The Tasting Room at Le Quartier Français in Franschhoek. Try her Glen Oak Chicken Croquettes. Food and Wine Glen Oak Chicken Croquettes European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Croquettes
  • 500g pulled meat of a slow-roasted
  • pasture-fed Glen Oak chicken
  • 2 tbs chopped parsley
  • 1ℓ chicken stock reduced to 100ml
  • 3 eggs, whisked
  • 1 cup flour
  • 2 cups breadcrumbs
  • oil for frying
  • Amasi Pap
  • 100g mielie meal
  • 300ml milk
  • 100ml amasi
  • 2 tbs wholegrain mustard
  • Mushroom Pickle
  • 200g mixed fresh wild mushrooms
  • 100ml verjus
  • 100ml water
  • 1tsp sugar
  • wild greens – ¼ cup each of purslane,
  • wood sorrel, nasturtium and lucerne flowers

Instructions

  1. For the croquettes, mix the chicken meat with the parsley and reduced stock, season with salt. Place on a tray and press down firmly. Refrigerate. Once cold divide into 12 balls. Roll these through the flour, then the egg and then the breadcrumbs. Fry in hot oil until golden and crispy.
  2. For the pap, cook the mielie meal in the milk for 30 minutes, add the amasi and mustard, and season with salt.
  3. To pickle the mushrooms, bring the verjus, water, sugar and pinch salt to the boil. Take off the heat, add the mushrooms and leave to pickle for 30 minutes. Strain. Place the chicken croquettes on the pap, mix the mushrooms with the wild greens and garnish.

Wine suggestion: Fram Pinotage 2014

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